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Falafel-Stuffed Eggplant Recipe

Falafel-Stuffed Eggplant Recipe
Mary Beth Burner Shaddix•

With all the amazing meat fresh off the grill during Food Republic's Grilling Month, you may need a veggie or two in there to balance it all out. Cooking Light magazine's new cookbook, Pick Fresh, is a collection of simple preparations of seasonal vegetables. Enjoy seasonal eggplant stuffed with hearty falafel for a steak of a veggie dish you'll make over and over again.

Reprinted with permission from Cooking Light: Pick Fresh

Falafel-Stuffed Eggplant Recipe
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Prep Time
45
minutes
Cook Time
40
minutes
Servings
4
Falafel-Stuffed Eggplant Recipe
Total time: 1 hour, 25 minutes
Ingredients
  • 3 tablespoons warm water
  • 2 tablespoons tahini (roasted sesame seed paste)
  • 4 teaspoons fresh lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • 1 garlic clove
  • 2 eggplants (about 12 ounces each)
  • 3/4 teaspoon kosher salt
  • 1/4 cup chopped onion
  • 1/4 cup fresh bread crumbs
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon tahini
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground red pepper
  • 2 large eggs
  • 2 garlic cloves
  • 1 (15-ounce) can unsalted chickpeas (garbanzo beans)
  • 1 cup chopped seeded tomato
  • 1/2 cup chopped seeded peeled cucumber
  • 1/2 cup vertically sliced red onion
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
Directions
  1. Combine first 6 ingredients in a small bowl, stirring with a whisk. Set aside.
  2. Preheat oven to 475°.
  3. Slice eggplants in half lengthwise; score cut sides in a crosshatch pattern. Place eggplant halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 475° for 7 minutes or until slightly tender and browned. Remove from oven; carefully scoop out pulp, leaving a 3/4-inch shell. Reserve pulp for another use. Season cut sides with 1/4 teaspoon salt.
  4. Place 1/2 teaspoon salt, onion, and next 11 ingredients (through chickpeas) in a food processor; process until smooth. Spoon 1/2 cup chickpea mixture into each eggplant shell. Bake at 475° for 25 minutes or until eggplant halves are tender and chickpea mixture is lightly browned.
  5. Combine tomato and remaining ingredients in a bowl; stir to combine.
  6. Place 1 eggplant half on each of 4 plates. Top each half with 1/4 cup relish and 1 1/2 tablespoons sauce.
  7. Burrata With Crispy Eggplant Recipe
  8. Eggplant Caponata Recipe
  9. Sumac-Spiced Eggplant Schnitzel Recipe
 
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